Paleo Pecan-Crusted Shrimp Cakes

This recipe was inspired by my friend Sara’s amazing looking crab cake recipe. I tweaked it based on what I had at home because I needed to cook a lot to prep for this weekend. Check her recipe out on her Instagram. Here’s what mine looked like:


Here’s how I tweaked it because I was too lazy to go shopping 🙂


  • Around 15-20 shrimp deveined, tail removed, and chopped into small pieces
  • Garlic Powder
  • 1/4 cup coconut flour
  • Cumin
  • Thyme
  • 1/3 cup Tessamae’s Lemon Chesapeake
  • 1/2 avocado
  • 1/2 small yellow onion chopped finely
  • 4 bundles of green onion chopped
  • 2 eggs
  • 1 cup of pecans; chopped finely
  • Salt and Pepper


  1. Combine all ingredients with the exception of 1 egg and your pecans. 
  2. In a bowl, whisk your second egg to serve as your egg wash.
  3. Make cakes with your mixture and dip into egg wash and again into chopped pecans.
  4. Fry in coconut oil at medium heat for about 3-5 minutes each side. (Sara suggests that it’s okay if these are a little burnt and I found that to be incredibly true and helpful! Having them a little crispy allowed for them to hold better.)
  5. You could serve this over salad or just eat as is 🙂



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